Make vinaigrette in a small bowl by combining orange juice and cayenne pepper. Gradually whisk in olive oil in a thin steady stream. Season to taste with salt and pepper. Toss Romaine with 2/3 of vinaigrette. Divide evenly among 4 salad plates. Arrange cubed avocado, oranges, and onion decoratively on top and drizzle with remaining […]

SALAD 2 c Turkey;cooked & diced 2 Potatoes;medium, cooked & -diced 1 bn Argula;or Watercress 6 sl Turkey;cooked 1 c Cherry Tomatoes 1/3 c Black Olives 2 tb Parsley;coarsely chopped For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream or yogurt. Season with pepper. For salad, combine diced turkey with cooked potatoes. Mix […]

NOTE: Use good quality fresh or frozen tortellini. Break the broccoli into florets and slice the tender stems. Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white part and 2 inches of the green into thin julienne. Core, seed and cut into julienne strips the red and yeller peppers. […]

Dissolve jello in boiling water. Add other ingredients and mix well. Pour into 9×13 dish and refrigerate untilset.

Fold buttermilk into mayo. Whip in remaining ingredients. Refrigerate.

Drain pineapple, reserving juice. Add enough water to juice to make one cup; heat to boiling. Dissolve gelatin in hot liquid and cool. Gently stir in gingerale. Chill until partially set. Blend pineapple and cranberry sauce. Fold into gelatin mixture. Turn into 9x9x2 inch dish. Chill until firm. Whip cream cheese until softened; fold in […]

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES 2. COMBINE CARROTS AND CELERY. 3. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL. 4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY. 5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATED […]

1. Put the quinoa in a fine sieve and rinse well with water. (This will remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain […]

Place chicken, lettuce and onion in bowl. Thoroughly combine oil and vinegar. Season to taste with salt and pepper. Pour over salad, toss gently, then arrange chicken on lettuce leaves. Garnish with orange, avocado and radish slices.

–OR– 1 pk (10 oz) frozen strawberries 2 tb Lemon juice 1/2 c Thick cream, whipped OR 1 8 oz. Cool Whip Cream mayonnaise and cheese. Blend in strawberries and lemon juice. Fold in whipped cream. Freeze. cut into squares. Serve on lettuce leaf and garnish with fresh whole strawberries.